Paula Deens Shrimp Or Lobster Bisque Food

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE

Steps:

• Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
• Saute onions in butter until soft.
• Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
• In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
• Simmer over low heat for 3-5 minutes.
• Add more sherry to taste.
• Cool, then mix in blender until thick and smooth.
• To serve, reheat in a double boiler.
• Add more sherry to taste and garnish with chopped parsley.
• NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

CREAMY SHRIMP BISQUE

Steps:

• In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
• Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
• When ready, serve with croutons.
• Homemade Croutons:
• Preheat oven to 350 °F.
• Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.

CHILLI LOBSTER BISQUE

Steps:

• To get a hold of a few lobster bodies, swing past a good fresh seafood wholesaler, and ask for the goods. chances are you will be able to pick them up free or of minimum cost. while you are there grab the lobster meat you need for the recipe.
• boil the shells only in a large pot with a litre or so of water for about an hour or so. in my opinion to get the best flavour out of a meal sometimes it takes a little time and i don't feel like this is the kind of recipe that you will be whipping up after work or before you grab the kids from school. It should be crafted with all the time and patience that this soup deserves.
• Once the shells are cooked out sieve off the stock and continue to simmer until it has reduced by about half. you should have a potent and freshly made stock ready for your soup.
• In a large pan sauté the finely diced shallots and garlic in a smack of good quality olive oil,
• add the tomato paste and suger and let it sizzle a bit to cook out the bitterness.
• once slightly browned deglaze the pan with the wine. a nice dry white should do the job, nothing too sweet.
• add the lobster stock and bring to the boil, continue to simmer if you feel like there is still too much liquid in the pan, you want about 800 ml's i reckon.
• stir in the cream and your bisque should start to look like it should. give it a good stir and while you're at it, stir in the chopped lobster meat allowing it to cook through.
• add the chilli to taste, you can really add as much or as little as you like. i like it with a good bit of kick!
• allow it some time to simmer and really let those ingredients get comfortable with each other. it will only taste better. you can control the flavour this way by how much you choose to reduce the soup or not.
• It should be served in a big flat bowl, feel free to stir in a tablespoon of sour cream and garnish with a big sprig of flat leaved parsley. it should look as good as it tastes.
• Also goes down extremely well with a hunk of crusty bread and a glass of new zealand Sav Blanc. Enjoy it. Rome wasn't built in a day!

SHERRIED LOBSTER BISQUE

Steps:

• In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
• Cook until vegetables are softened, about 20 minutes.
• Gradually stir in broth and half and half.
• When warm, stir in cornstarch.
• Heat on medium until bubbly and thick, about 10 minutes.
• Add the cooked lobster, sherry, salt and pepper.
• Garnish with red pepper slivers.

PAULA DEEN'S BURGOO

Steps:

• Lightly season the chicken, beef, and lamb all over with salt and black pepper.
• In a large Dutch oven, heat the oil over med-high heat until shimmering.
• Working in batches, brown the meats on all sides, about 7 minutes per batch.
• Drain the meats on a paper towel-lined baking sheet.
• Add the onions, carrots, celery, and bell pepper to the pan.
• Cook, stirring, until slightly softened, about 5 minutes.
• Add the jalapeno and garlic; cook for 2 minutes.
• Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
• Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
• Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
• Return the chicken to the pan; cover and simmer for 45 minutes.
• Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
• Remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
• Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
• Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.

CREOLE SHRIMP AND LOBSTER BISQUE

Steps:

• Remove lobster meat from shell; coarsely chop and set aside.
• In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
• Stir in flour, and cook for 2 minutes.
• Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
• Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
• Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
• Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
• Serve immediately.